Saute the onion, celery and garlic in the butter and
olive oil over medium heat until the onion becomes
translucent. Add the flour and make a roux. Let the
butter and flour mixture cook for about a minute
before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once
the mixture becomes thick, add the chicken broth.
Once the mixture thickens again, add the cooked
gnocchi, spinach, and the seasonings; simmer until
soup is heated through.
Originally Submitted
12/30/2012
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